METHOD

Peel the pumpkin, scrape out the seeds and cut the flesh into cubes of equal size. Wash and scrub the venus clams. Throw any open shells away.

Heat the oil in the casserole and fry the cardamom, bay leaves, mustard seed and cinnamon until the flavours are released. Add the chopped onion, garlic and finely cut chili peppers. Add the cumin, coriander, tumeric and season with salt. Cook for for a few moments.

Add the pumpkin to the fried spices and stir-fry for 5 minutes. Deglaze with 100ml water and the coconut milk. Boil briskly for 15 minutes until you obtain a nicely thickened curry sauce. Add some extra coconut milk, cumin and coriander according to your taste.

Pour the clams into the sauce, put the lid on the pan and simmer until the clams are open.